Apologies for the silence, I have been trying to keep up with work and all the vegetable picking in the garden. What has been most surprising this years is that my kale is still growing like crazy and it has not been attached by any of the many insects that often attach it every year. Lucky me!I LOVE kale but I come across a lot of people who don’t love it so I am always looking to create recipes to convert people. Admittedly, I have failed more often than I have succeeded but I continue to try. I wanted to share the recipe which has created the most kale converts. Enjoy!IngredientsA good glug of olive oilAbout 15-20 kale leaves2 medium onions2 cloves garlic1 cup of beef stock (chicken will do but beef is better)1 cup red wine if using beef stock, white wine if using chicken stock1/2 cup of grated parmesan3 tablespoons of butterGrated nutmeg (optional)Black pepper (optional)Strip the kale leaves from the tough centre stalk and discard the stalk. Roll the kale leaves up into a tube and cut the tube into slices (or just chop the kale). Cut the onions into two halves, then slice each half so that the onions are in long slivers. Chop the garlic. Heat a non-stick pan and add the olive oil. Add the onions and turn pan onto a low heat. Fry the onions until they are transparent and soft. Add the garlic and keep frying until the garlic and onions are pretty soft.Heat the pan up until its hot and add the stock. Keep the pan on high heat until the stock reduces to about 1/10th of its original volume. Add the cup of wine and reduce that until its about 1/10th its original volume. You're trying to get something which is a bit thickish, not just liquid.Turn the heat back to low and add the kale. Keep cooking the kale until its still bright green (not pale green) - probably about 4 -5 minutes on a low heat. Stir the onion and kale around so its all mixed in together.Add the parmesan and stir.When it looks like the liquid is just covering the bottom of the pan - its ok if its still a bit liquidy, but you don't want it to be a half inch deep for instance - then add the 3 tablespoons of butter and stir until the butter is melted.The butter and liquid should thicken slightly.Turn off the heat and stir everything in the pan so that it is well mixed.Grate more Parmesan over the top, grate some nutmeg and/ or black pepper, and serve.